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Carrot Cake

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Active Time:  15 Minutes
Total Time:  1 Hour
Yield:  Serves 10

RECIPE INGREDIENTS

For Cake:

2 eggs

1 cup sugar

3/4 cup grapeseed oil

1/2 teaspoon vanilla extract

1 cup all-purpose flour, sifted

1 teaspoon baking soda

1/2 teaspoon ground allspice

1/2 teaspoon salt

2 medium carrots, finely grated

1/2 cup chopped walnuts

For Icing:

2 tablespoons softened butter

2 oz cream cheese

1 tablespoon grated lemon zest

1 1/2 cups confectioners' sugar, sifted

DIRECTIONS

Preheat the oven to 350 degrees F. Butter an 8-inch loaf or ring pan.

FOR THE CAKE: Combine the eggs, sugar, oil, vanilla, and all the dry ingredients in a bowl, then beat until it is a smooth consistency. Stir in the carrots and walnuts. Pour the mixture into the prepared pan. Bake for 45-50 minutes, or until a skewer inserted in the middle of the cake comes out clean. Turn the cake out onto a wire rack to cool completely.

FOR THE ICING: Beat the butter and cream cheese together until creamy. Mix in the lemon zest and sugar and beat until smooth.

Cover the cooled cake with the icing and serve immediately.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 10

Calories:

461

Fat. Total:

25g

Fiber:

Carbohydrates, Total:

57g

Sodium:

278mg

% Cal. from Fat:

49%

Cholesterol:

55mg

Protein:

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